Found this recipe...surprisingly good, very easyhttp://www.roadfood.com/Forums/rss-m234626.ashx(c) Roadfood.com Discussion Board30RE: Found this recipe...surprisingly good, very easy (PapaJoe8)Interesting that there are so many ways folks like to cook the meat for chili. ROH's recipe above does not suggest browning as do most recipes. <br>Joehttp://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234634Sun, 08 Oct 2006 14:38:02 GMTRE: Found this recipe...surprisingly good, very easy (xannie_01)i agree with hotpepper.http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234633Thu, 14 Sep 2006 13:53:18 GMTRE: Found this recipe...surprisingly good, very easy (Pwingsx)UncleVic, we can get seasoned pinto beans here, so you probably can too. Add just another little layer of flavor.http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234632Thu, 14 Sep 2006 13:51:54 GMTRE: Found this recipe...surprisingly good, very easy (TheHotPepper.com)If you use kidney beans, use dark kidney beans. Much better!http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234631Thu, 14 Sep 2006 03:11:02 GMTRE: Found this recipe...surprisingly good, very easy (UncleVic)Kidney Beans for this non purist also! (And from the reading in these forums, will be adding Pinto Beans also this up and comming chili season).<br><br>http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234630Thu, 14 Sep 2006 00:34:54 GMTRE: Found this recipe...surprisingly good, very easy (roossy90)<blockquote id='quote'><font size='1' face='Arial, Helvetica' id='quote'>quote:<div style='border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;'><i>Originally posted by Pwingsx</i><br><br />Why avoid kidney beans? We use a mixture of kidney and pinto beans in our chili. Love them both.<br></div></blockquote id='quote'></font id='quote'><br>That is what I use also......sometimes I use chili beans instead for extra seasoning........<br>In fact, there is a batch in my freezer right now..<br><br>http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234629Tue, 12 Sep 2006 17:04:56 GMTRE: Found this recipe...surprisingly good, very easy (ROHfan)<blockquote id='quote'><font size='1' face='Arial, Helvetica' id='quote'>quote:<div style='border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;'><i>Originally posted by Pwingsx</i><br><br />Why avoid kidney beans? We use a mixture of kidney and pinto beans in our chili. Love them both.<br></div></blockquote id='quote'></font id='quote'><br><br>I'm kind of a Texas chili purist, never liked beans in mine. For me, they get in the way of the beef flavor.<br><br>http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234628Tue, 12 Sep 2006 16:30:21 GMTRE: Found this recipe...surprisingly good, very easy (Pwingsx)Why avoid kidney beans? We use a mixture of kidney and pinto beans in our chili. Love them both.http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234627Tue, 12 Sep 2006 16:28:05 GMTFound this recipe...surprisingly good, very easy (ROHfan)Always searching for a good chili recipe, I found this one on the net from a third-generation chili cook/expert. I made it one night and was very surprised at how good it was. Pure chili taste, with very little other seasonings in the way. Excellent, in fact. Try it first before making a bigger batch. Note: I didn't use any beans.<br><br><br><br><br>About 1 lb. ground chuck, ( coarse ground is best ) ( lean ground round plus 20% ground beef kidney suet is even better )<br><br>* 2 heaping tbs. of chili powder ( all chili powder is different, find a brand you like though it won't be consistent )<br><br>* 1 very small onion ( optional )<br><br>* 1 very small tomato ( optional )<br><br>* 1 heaping tsp. paprika ( optional )<br><br>* 4 very large garlic cloves ( dice or chop fine - don't use garlic press )<br><br>* 1 level tsp. hot red pepper flakes ( a little more or a little less depending on your ability to tolerate )<br><br>* 2 heaping tsp. ground cumin<br><br>* 1/4 tsp. salt<br><br>* Beans ( you can use canned pink, red or pinto beans, listed in order of preference. Most supermarkets now carry Goya or other good brands. Avoid kidney beans. If you cook your own beans follow package directions. Prepare at least one day before you cook meat and refrigerate overnight. One pound of ground chuck will make enough chili for three people. Best to heat and serve beans separate so you can vary proportion of meat and beans to individual preference. Beans in dish first. If you mix before serving one small can of beans to a 1 lb. batch of chili meat is about right.)<br><br>Place first four items in a pan with water to about cover meat. Leave meat in one hunk as it comes from package. Cover with a tight lid, place over low heat, simmer for at least one hour. Uncover and break up meat into small bite size pieces. Simmer uncovered for another hour ( times need not be exact ). As water cooks off watch carefully to avoid burning. Grease from meat will cause cooking in latter stage to be at a higher temperature even though you are cooking on low heat. Watch carefully. Add a little water if needed.<br><br>After meat has simmered about another hour add the remaining items. Simmer ten minutes more and it is ready to serve.<br>http://www.roadfood.com/Forums/rss-m234626.ashxFindPost/234626Tue, 12 Sep 2006 15:29:09 GMT